| 摘要 |
PURPOSE:To obtain a food ingredient having improved flavor of carrot and excellent storage ratio of lactic acid bacteria in long-term preservation, using carrot, by inoculating treated carrot with specific lactic acid bacteria and fermenting. CONSTITUTION:Carrot is crushed, ground or squeezed to give treated carrot, which is inoculated with Lactobacillus casei. A well-known strain such as strain used in foods is used as the Lactobacillus casei and preferably Lactobacillus casei is cultured in a medium domesticated with treated carrot and the domesticated strain is used. In fermentation, when supply of oxygen is excessive, components of unfavorable flavor are increased, the fermentation is carried out in a slight contact state of air. Fermentation temperature is not limited as long as Lactobacillus casei is multiplied and is in a range of about 25-40 deg.C. |
